Preheat oven to 350F/180C.

Rub a baking dish or round skillet (square 21 x 21 cm / 8 x 8 or round 23 cm / 9 diameter) with the cut garlic, then smear with 1 tbsp of butter.

Peel the potatoes and slice them 1/8/3 mm thick. Or use a slicer - makes the job much faster!

Spread 1/3 of the potatoes in the dish, then scatter over 1/3 of the cream, salt, pepper, cheese, thyme and butter (Note 3).

Repeat for the 2nd and third layer, finishing with the cheese.

Cover with lid or foil, and bake for 1 hour to 1 hr 15 min or until the potatoes is soft (use a knife to test), then remove the foil and bake for a further 10 until the top is bubbly and golden. Rest for 10 minutes before serving.